UCSB Science Line
Sponge Spicules Nerve Cells Galaxy Abalone Shell Nickel Succinate X-ray Lens Lupine
UCSB Science Line
Home
How it Works
Ask a Question
Search Topics
Webcasts
Our Scientists
Science Links
Contact Information
Why do gluten free cookies collapse when being baked?
Question Date: 2012-01-03
Answer 1:

The answer to this question is very similar to the previous question. Gluten molecules form in the presence of water and bind very strongly to each other. The more water there is the more gluten. Also, the more dough is kneaded or worked, the more bonds made between gluten molecules creating what you can think of as a net or mesh of molecules. When making cookies, you typically add baking soda. Baking soda (also known as sodium bicarbonate) reacts with acidic compounds in the dough and releases carbon dioxide. The tightly bonded gluten molecules trap this gas, which then allows for the cookies to expand while they bake. Without gluten and the mesh of bonds it makes, these gases are not trapped and the dough collapses.



Click Here to return to the search form.

University of California, Santa Barbara Materials Research Laboratory National Science Foundation
This program is co-sponsored by the National Science Foundation and UCSB School-University Partnerships
Copyright © 2017 The Regents of the University of California,
All Rights Reserved.
UCSB Terms of Use